Phoenix Tail Shark Fin

Name: Phoenix Tail Shark Fin
Cuisine: Chinese
Ingredients: 1 kg Soaked shark fin; 12 Quail eggs; 1 Hen; 750 g Pork; 250 g Jinhua ham; Pea shoots (for garnish), a pinch; 40 g Cooking wine; 5 g Refined salt; 50 g Scallion; 50 g Ginger; 20 g Wet cornstarch (for thickening); 1 kg Clear broth; Soy sauce, a pinch; 15 g Chicken fat (for greasing spoons and drizzling)

A signature dish of the Manchu Han Imperial Feast. Steamed hydrated shark fin is combined with quail eggs and arranged to resemble a phoenix tail, symbolizing auspiciousness.

Varies

Easy

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Ingredients

Soaked shark fin 1 kg

Quail eggs 12

Hen 1

Pork 750 g

Jinhua ham 250 g

Pea shoots (for garnish) a pinch

Cooking wine 40 g

Refined salt 5 g

Scallion 50 g

Ginger 50 g

Wet cornstarch (for thickening) 20 g

Clear broth 1 kg

Soy sauce a pinch

Chicken fat (for greasing spoons and drizzling) 15 g

Instructions

Initial Ingredient Preparation

Place a soup pot over heat, add water and bring to a boil. Blanch the soaked shark fin twice, then remove, pick out any impurities, and rinse clean. Open the hen's belly cavity, remove the innards, split the hen in half from the back, and rinse with water.

First Simmering of the Shark Fin

Add water to a pot, place in half a hen, 100g minced ham, and 350g pork. Bring to a boil and skim off the foam. Wrap the shark fin in cheesecloth, place it in the pot, and simmer over low heat for about 5 hours. Remove the shark fin bundle; discard the other ingredients.

Second Simmering of the Shark Fin

Pour 700g clear broth into a pot, add the remaining half hen, 150g ham, 400g pork, and scallion and ginger pieces. Bring to a boil and skim off the foam. Add 20g cooking wine and an appropriate amount of refined salt. Place the shark fin bundle in the pot and simmer over low heat for another 4 to 5 hours.

Steaming the Quail Eggs

Take 12 soup spoons, coat them evenly with chicken fat, then crack one quail egg into each spoon. Steam until cooked through, then remove.

Plating and Presentation

Remove the shark fin bundle and unwrap the cheesecloth. Arrange the shark fin on an elongated fish platter in the shape of a phoenix tail. Place the steamed quail eggs on top and garnish with a few pea shoots.

Pouring the Sauce and Finishing the Dish

Pour 300g clear broth into a pot, add 20g cooking wine and the remaining refined salt and soy sauce. Adjust the seasoning, thicken with wet cornstarch, drizzle in the chicken fat, and pour the sauce over the shark fin to finish.